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A bunch of Starbucks Copycat Blueberry Muffins
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4.89 from 76 votes

Best Blueberry Muffins Recipe

Starbucks Copycat Blueberry Muffins - this EASY blueberry muffin recipe is better than Starbucks and has a delicious streusel on top! EVERYONE loved these!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 18 muffins
Calories: 197kcal
Author: Dorothy Kern
Cost: $10

Ingredients

Topping:

  • ¾ cups (93g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ teaspoon salt
  • 5 tablespoons (71g) unsalted butter softened

Muffins:

  • 2 large eggs
  • 1 cup (200g) granulated sugar
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240g) sour cream
  • 2 cups (248g) all purpose flour
  • 1 cup (190g) blueberries wild or regular sized, fresh or frozen but defrosted and drained

Instructions

  • If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
  • Preheat oven to 350°F. Line muffin pans with paper baking cups.
  • Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
  • Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
  • Fill muffin cups with about 1/4 cup muffin batter. Sprinkle the crumble evenly over the top of the muffins.
  • Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
  • Store in an airtight container for up to 3 days or freeze for up to one month.

Video

Notes

  • Because these use baking soda with vinegar for rising you must bake them immediately after mixing. Don't let the batter sit or they won't rise properly.
  • You can use Greek Yogurt in place of sour cream
  • Don't have vinegar? Use lemon juice instead!
  • An ice cream scoop (1/4 cup scoop) helps load your muffin liners fast and easy. Same with the streusel - use a 1 tablespoon cookie scoop.
  • You know blueberry muffins are done baking when a toothpick comes out clean from the center of the muffin.

Nutrition

Serving: 1muffin | Calories: 197kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 132mg | Potassium: 38mg | Sugar: 15g | Vitamin A: 155IU | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 0.8mg